One-Pot Creamy Tuscan Chicken Pasta
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tsp italian seasoning
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- ½ cup sun-dried tomatoes in oil, drained and roughly chopped
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 oz penne or rigatoni pasta
- 3 oz baby spinach (about 3 packed cups)
- ½ cup grated parmesan cheese, plus more for serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry and season all over with the salt, pepper, and Italian seasoning.
- 2
Heat the olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be fully cooked through at this point.
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